Appetizers & Side Dishes
Cheddar, Sausage & Egg Potato Skins
Prep Time: 10 min | Servings: 4 | Calories: 534
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Prep Time
10 min
Servings
4
Calories
534
These potato skins are far from ordinary because we’ve packed them with pork breakfast sausage, fluffy eggs and some freshly sliced green onions. The finishing touch: Top them with melted and bubbly Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut for rich full-bodied taste that goes perfectly with this recipe.
Ingredients
- 2 medium russet (baking) potatoes (about 1-1/4 lbs.)
- 2 Tbsp. butter, melted
- 8 oz. bulk pork breakfast sausage
- 4 eggs (or 2 eggs and 2 egg whites), beaten
- 1/2 cup sliced green onions
- 1 cup (4 oz.) Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut, divided
Directions
- Scrub potatoes and pierce in several places with tip of sharp knife. Bake in a preheated 400°F oven 50 to 60 minutes or until tender. Let stand 10 minutes or until cool enough to handle.
- Cut potatoes lengthwise in half; scoop out potato pulp, leaving a 1/4-inch thick shell.* Place potato shells on a baking sheet. Brush butter over shells; sprinkle lightly with salt and freshly ground black pepper if desired. Place on a baking sheet. Broil 2 to 3 inches from heat source 4 to 5 minutes or until edges are golden brown and crisp.
- Meanwhile, crumble sausage into skillet; cook, stirring frequently, over medium heat until no longer pink. Add eggs; cook, stirring occasionally, until eggs are soft-set or longer to desired doneness. Stir in green onions and 1/2 cup cheese.
- Spoon egg mixture into potato shells; top with remaining 1/2 cup cheese. Return to broiler; broil 1 minute or until cheese is melted.
